Zesty prawns, zingy herbs and a cool crisp lettuce all snugly wrapped up in a warm salsa tortilla.
1 x Old El Paso Spice Mix for Original Smoky BBQ Fajitas
1 x 8 pack Old El Paso Salsa Tortillas
500g large un-cooked prawns, peeled and de-veined
2 x limes, juice and zest
1 x medium head lettuce
1 x medium red onion, thinly sliced
1 x coriander, chopped
2 tbsp vegetable or olive oil
Sour cream to serve
8 x skewers
1. Mix the Old El Paso Spice Mix for Original Fajitas, juice and zest of 2 limes and the oil in a large bowl. Take out half of the mixture and set aside in a second bowl.
2. Put prawns into the large bowl and coat well with mixture, then thread onto skewers and BBQ over a moderate heat for 2-3 minutes each side. Make sure prawns are thoroughly cooked through. Remove and toss cooked prawns with remaining lime and Old El Paso Spice Mix for Original Fajitas.
3. Warm the Old El Paso Salsa Tortillas by following the instructions on the pack or on the BBQ.
Pile lettuce and prawns in the centre of your Old El Paso Salsa Tortillas, add a big dollop of sour cream and scatter with red onion and chopped coriander. Rollup, tucking in one end for a snug burrito.
Try this recipe with chunks of succulent chicken or even tofu, just adjust the cooking time to make sure it’s thoroughly cooked through.
